Making those cheezy poof Gougeres at 11 Mad Park

[jackwhite]

I love those Gougeres that 11 Madison Park serves as bread or sells as appetizers at the bar, basically a cheese bread dough that comes out like the shell of a cream puff or profiterole. I occassionally make them for parties. But they take 20 minutes or more to cook, which is kind of a pain when trying to keep the hors d'oeuvres flowing. They're heavenly when hot, terrible when cooled.

Is 11 Mad Park simply making them constantly or do they fully or partly bake them in advance then finish them in the oven??? Any clue as to how?? I haven't been able to figure out how to do this? (I have a NY Times recipe on 11 Mad from a few years ago, but it doesn't address this issue.) Thanks.

[Charlieboy]

Please post the recipe

[jackwhite]

My preferred recipe is from the French Laundry Cookbook. From my experience, an important step is drying out the dough on the stove for an extra minute or so. That really seems to poof up the cheezy poofs more reliably.

But how do you do restaurant quantities????

Link: http://www.globalgourmet.com/food/spe...

[MAH]

Here is the gougeres recipe I've used from Epicurious. It doesn't make an enormous batch -- so i didn't find that leaving them in the oven for a few minutes after baking was difficult. Not too much switching of pans, etc.

FWIW, these got rave reviews. Use good gruyere and you can't go wrong. I made these for friends days after we had the addictive ones at 11 Madison Park and these were just as good.

Link: http://www.epicurious.com/run/recipe/...

[jackwhite]

A recipe tip: the dough can be made hours in advance. Either refrigerate the whole wad of dough or pipe it out onto cookie sheets, throw into the fridge or freezer then let warm on the counter 20-30 minutes before you start to cook. (I put the first load in the preheated oven the minute the first guest arrives.)

[rjka]

I have no idea, but I'd suspect they make them in advance and reheat them.

[FQ]

My theory -- they have all of these gougeres done and spread out on baking sheets and have someone constantly slipping trays in and out. Demand is high and fast enough that I'll bet there's a little "gougere man" doing that back there. I've made them, too, and it's a chore to keep them going when all you have is a measly city apartment oven and not one of those double-decker ovens!

[Charlieboy]

Thanks for the recipes!!!!

Its likely that they're made well in advance and/or frozen before being reheated.

[jackwhite]

Found another recipe, this one from Artisinal's Terrence Brennan.

http://www.newyorkmetro.com/restauran...